Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin c on carcass traits, Warner-Bratzler shear forces, and patalability
dc.citation.epage | 29 | en_US |
dc.citation.spage | 26 | en_US |
dc.contributor.author | Yancey, E.J. | |
dc.contributor.author | Dobbels, T.E. | |
dc.contributor.author | Katasanidis, E. | |
dc.contributor.author | Dikeman, Michael E. | |
dc.contributor.author | Chambers, Edgar, IV | |
dc.contributor.authoreid | mdikeman | en_US |
dc.contributor.authoreid | eciv | en_US |
dc.date | 1999 | en |
dc.date.accessioned | 2010-08-23T19:19:03Z | |
dc.date.available | 2010-08-23T19:19:03Z | |
dc.date.issued | 2010-08-23T19:19:03Z | |
dc.date.published | 1999 | en_US |
dc.description.abstract | Two groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of post-bleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force values, and flavor. Nine steers from one group of 18 were infused with a solution containing sugars, sodium chloride, and a phosphate blend (MPSC), and the remaining nine steers served as noninfused controls. Nine in the second slaughter group of 18 were MPSC-infused, and nine were infused with the MPSC solution plus 500 ppm vitamin C (MPSC+C). The MPSC cattle had a 2.9% higher mean dressing percentage (P<.05) than control cattle. Vascular infusion had no effect (P>.05) on Warner-Bratzler shear force or USDA quality and yield grades. Results from a descriptive flavor profile sensory panel showed some significant differences in flavor profile characteristics, but these differences were small and inconsistent. Vascular infusion with MPSC or MPSC+C increased carcass weights, had few effects on USDA quality or yield grades or shear force, and had no consistent effects on flavor profile characteristics of cooked beef. | en_US |
dc.description.conference | Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/4699 | |
dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
dc.relation.isPartOf | Cattlemen’s Day, 1999 | en_US |
dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 99-339-S | en_US |
dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831 | en_US |
dc.subject | Beef | en_US |
dc.subject | Vascular infusion | en_US |
dc.subject | Flavor profile analysis | en_US |
dc.title | Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin c on carcass traits, Warner-Bratzler shear forces, and patalability | en_US |
dc.type | Conference paper | en_US |